Lemonade Pudding Recipe
Ingredients
| 2 slightly beaten egg yolks | ||
| Milk | 1 1/2 Cup (16 tbs) | |
| 1 3- or 3 1/4-ounce package regular vanilla pudding mix | ||
| Package cream cheese | 1 3 Ounce, softened | |
| 1 6-ounce can frozen lemonade concentrate, thawed | ||
| Egg whites | 2 | |
| Sugar | 1/4 Cup (16 tbs) | |
| 1/2 cup vanilla-wafer crumbs | ||
| California walnuts | 2 Tablespoon, chopped | |
| Butter/Margarine | 2 Tablespoon, melted | |
Directions
Combine egg yolks and milk.
Prepare pudding according to package directions, using the egg yulk mixture as the liquid.
Add cream cheese and beat smooth with electric or rotary-beater; stir in lemonade concentrate.
Cover surface with waxed paper and cool 10 minutes; beat smooth again.
Beat egg whites to soft peaks; gradually add sugar, beating to stiff peaks.
Fold egg whites into pudding.
Combine crumbs, nuts, and butter.
Sprinkle half the crumb mixture into 6 sherbet glasses.
Spoon in pudding; top with remaining crumb mixture.
Chill.
Prepare pudding according to package directions, using the egg yulk mixture as the liquid.
Add cream cheese and beat smooth with electric or rotary-beater; stir in lemonade concentrate.
Cover surface with waxed paper and cool 10 minutes; beat smooth again.
Beat egg whites to soft peaks; gradually add sugar, beating to stiff peaks.
Fold egg whites into pudding.
Combine crumbs, nuts, and butter.
Sprinkle half the crumb mixture into 6 sherbet glasses.
Spoon in pudding; top with remaining crumb mixture.
Chill.
Chef
